My mother takes Coumadin, which has a food restriction of NO leafy vegetables (no cabbage, lettuce, celery, broccoli, etc.). A lot of St. Patrick’s Day recipes center on cabbage. What other dishes can I use? Does anyone have salad ideas?
www.allrecipes.com
they have an entire section dedicated to St. Paddys day
1 lb. bacon slices
2 lb. pork sausage links bacon fat or oil
2 lg onions, sliced
2 cloves garlic, whole
4 lg potatoes, thickly sliced
2 carrots, thickly sliced
1 bouquet garni
black pepper
hard cider (apple wine) or apple cider
chopped parsley for garnish
Serves 6
Lightly fry bacon until crisp. Place in large cooking pot. Brown sausage in some bacon grease or vegetable oil. Remove and add to pot. Soften sliced onions and whole garlic cloves in fat, then add to pot with potatoes and carrots. Bury the bouquet garni in the middle of the mixture. Sprinkle with pepper. Cover with cider. Simmer 1 1/2 hours over medium-low heat; do not boil. Garnish with chopped parsley.
Crusty Roast Lamb
1 shoulder of lamb (4 lbs.)
2 T butter, softened
1 1/2 lbs potatoes
1 lg onion, diced
1 lg cooking apple
1 C fresh breadcrumbs
1/2 tsp. rosemary
1 tsp. salt
1/2 tsp. pepper
1 1/4 C chicken stock
Serves 6
Preheat oven to 400°F.
Peel potato and cut into slices of medium thickness. Set aside. Peel, core and slice apple. Set aside.
Wipe the lamb and cut criss-cross slits around the top. Mix the breadcrumbs, rosemary, butter, salt and pepper. Rub the mixture onto the top of the meat, pressing down well so that it sticks. Fill the bottom of a roasting pan with the vegetables and apple, mixing them and seasoning well with salt and pepper. Put the lamb on top, then pour the stock into the pan, but not over the meat. Cover loosely with foil and bake for thirty minutes. Lower the heat to 350°F and cook for another 30-35 minutes. Take off the foil for the final half hour, to let the top get brown and crusty and to fully roast the vegetables.
Irish Cream CheeseCake
1 C graham cracker crumbs
1 1/4 C sugar, divided
1/4 C butter, melted
1 envelope unflavored gelatin
1/2 C cold water
3 eggs, separated
16 oz. cream cheese, softened
2 tablespoons cocoa
2 tablespoons Irish whiskey
1 C whipping cream, whipped
Combine graham cracker crumbs, 1/4 cup sugar, and butter. Press onto bottom and slightly up the sides of a 9-inch springform pan.
Soften gelatin in water by stirring over low heat until dissolved. Beat egg yolks in a separate bowl. Mix in 3/4 cup sugar and beaten egg yolks to gelatin mixture. Cook stirring constantly, over low heat until slightly thickened, about 3 minutes.
Beat cream cheese and cocoa, gradually mix in gelatin mixture and Irish whiskey, mixing until well blended. Chill until thickened, but not set, about 20-30 minutes.
Beat egg whites until foamy, gradually beat in the remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into the chilled cheese mixture and pour over crust. Chill until firm, at least 3 hours. Garnish with chocolate curls or additional cocoa, if desired. References :
http://www.allrecipes.com
they have an entire section dedicated to St. Paddys day
References :
The main dish is usually corned beef and cabbage, So I say corned beef with potatoes carrots and no cabbage.
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you can still make it with out the cabbage..
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Here are some:
http://allrecipes.com/HowTo/St-Patricks-Ireland/detail.aspx
References :
http://fp.enter.net/~rburk/stpatricksday/stpatrick'sdayrecipes.htm
References :
http://www.theholidayspot.com/patrick/irish_recipes.htm
They have a ton of different things about all the holidays on this site. Good luck!
References :
Dublin Coddle
1 lb. bacon slices
2 lb. pork sausage links bacon fat or oil
2 lg onions, sliced
2 cloves garlic, whole
4 lg potatoes, thickly sliced
2 carrots, thickly sliced
1 bouquet garni
black pepper
hard cider (apple wine) or apple cider
chopped parsley for garnish
Serves 6
Lightly fry bacon until crisp. Place in large cooking pot. Brown sausage in some bacon grease or vegetable oil. Remove and add to pot. Soften sliced onions and whole garlic cloves in fat, then add to pot with potatoes and carrots. Bury the bouquet garni in the middle of the mixture. Sprinkle with pepper. Cover with cider. Simmer 1 1/2 hours over medium-low heat; do not boil. Garnish with chopped parsley.
Crusty Roast Lamb
1 shoulder of lamb (4 lbs.)
2 T butter, softened
1 1/2 lbs potatoes
1 lg onion, diced
1 lg cooking apple
1 C fresh breadcrumbs
1/2 tsp. rosemary
1 tsp. salt
1/2 tsp. pepper
1 1/4 C chicken stock
Serves 6
Preheat oven to 400°F.
Peel potato and cut into slices of medium thickness. Set aside. Peel, core and slice apple. Set aside.
Wipe the lamb and cut criss-cross slits around the top. Mix the breadcrumbs, rosemary, butter, salt and pepper. Rub the mixture onto the top of the meat, pressing down well so that it sticks. Fill the bottom of a roasting pan with the vegetables and apple, mixing them and seasoning well with salt and pepper. Put the lamb on top, then pour the stock into the pan, but not over the meat. Cover loosely with foil and bake for thirty minutes. Lower the heat to 350°F and cook for another 30-35 minutes. Take off the foil for the final half hour, to let the top get brown and crusty and to fully roast the vegetables.
Irish Cream CheeseCake
1 C graham cracker crumbs
1 1/4 C sugar, divided
1/4 C butter, melted
1 envelope unflavored gelatin
1/2 C cold water
3 eggs, separated
16 oz. cream cheese, softened
2 tablespoons cocoa
2 tablespoons Irish whiskey
1 C whipping cream, whipped
Combine graham cracker crumbs, 1/4 cup sugar, and butter. Press onto bottom and slightly up the sides of a 9-inch springform pan.
Soften gelatin in water by stirring over low heat until dissolved. Beat egg yolks in a separate bowl. Mix in 3/4 cup sugar and beaten egg yolks to gelatin mixture. Cook stirring constantly, over low heat until slightly thickened, about 3 minutes.
Beat cream cheese and cocoa, gradually mix in gelatin mixture and Irish whiskey, mixing until well blended. Chill until thickened, but not set, about 20-30 minutes.
Beat egg whites until foamy, gradually beat in the remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into the chilled cheese mixture and pour over crust. Chill until firm, at least 3 hours. Garnish with chocolate curls or additional cocoa, if desired.
References :
My recipe for Irish stew:
http://www.foodforthoughtonline.net/
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